I don't know what percent of the population has cooked using butternut squash, but until recently I was intimidated by this winter vegetable. They are big, odd shaped and hard to peel and cut. This week's recipe makes all the work worthwhile. A warm bowl of this wonderful soup can even serve as the main course along with a salad of choice. The ingredients cost less than $10 and can serve a family of four. I modified it a little by roasting the squash first. The squash and apples are organically grown in Watsonville and from the Happy Boys Farm stand and from Zach, our apple vendor.
This is a basic algorithm for making soup that I hope to use with other ingredients. Stay tuned.
- 5 Tbsp olive oil
- 5 tsp curry powder
- 2 medium yellow onions, coarsely chopped
- 1 big butternut squash, about 3 lbs, peeled and cut into 1" cubes
- 2 Granny Smith apples, peeled, cored and chopped
- 3 cups chicken stock
- 1 cup apple juice
- Salt and pepper
- 1 Granny Smith apple, peeled, cored and grated for garnish
Preheat oven to 425°. In a large bowl, toss the squash cubes with 1 Tbsp of olive oil. Season with salt and pepper. Spread them out in a single layer in a large baking dish. Peel and coarsely chop the onions. Put the squash in the oven. At the same time, heat the remaining olive oil in a large soup pot and add the onions. Stir in the curry powder. Cover and simmer, stirring occasionally until the onions are beginning to brown, 20 to 25 mins. By then the squash will be browning at the edges. Add the squash and chopped apples to the soup pot with the chicken stock. Bring to a boil then simmer covered for about 30 mins. Purée the soup with a handheld blender or in batches in a food processor. Return soup to the pot and mix in apple juice. Season with salt and pepper to taste. Serve in warm bowls with grated apple for garnish.